Farmers’ Market Box 2-8-2018


This week’s local produce and featured farms:

Rainbow CarrotBlack Sheep Produce

Sumo Oranges - Suntreat

Cocktail Grapefruit - Murray Family Farms

Algerian Clementine Tangarine - 3 Nuts Farms

Rainbow Chard - Be Wise Ranch

Cilantro - Be Wise Ranch

French Breakfast Radish - Be Wise Ranch

Melogold Grapefruit - Murray Family Farms

Japanese Sweet Potato - Milliken Family Farm

Spinach  - JR Organics

purple ninja radish  - JR Organics

Juicing Bag:

Jumbo Carrot - Cal Organics

Green Chard - Lakeside Organics

Green Kale - Lakeside Organics

Lemons - Sundance Organics

Lemons - Sundance Organics

Farmer’s Choice:

Valencia Orange - JJ Lone Daughter

Yosemite Gold Tangerine - Murray Family Farms

Oro Blanco - Polito


 

 

 

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Delicious Greens

1 bunch green chard

2 Carrots

1 bunch Kale

½ Lemon

 

Power Greens

Half bunch Chard

Half bunch Kale

2 Lemon

Morning Rise

2 carrots

1 lemon

1 Beet

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

 

Orange Glazed Japanese Sweet Potatoes

Serves 4

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks

1/4 cup unsalted butter

1/4 cup honey

1/2 cup Sumo orange juice

1 teaspoon ground ginger

1/4 cup chopped cilantro

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a saucepan, melt the butter, add the honey, orange juice and ginger.
  3. Put the potatoes into the prepared pan, and pour the orange sauce over the potatoes, turning to coat them.
  4. Roast for 45 to 50 minutes, until the potatoes are tender.
  5. Remove from the oven, and garnish with cilantro before serving.

 

Rainbow Carrot Cake

Makes one 13-by-9-inch pan, or 24 cupcakes

 

1 1/2 cups canola oil

2 cups sugar

3 large eggs

2 teaspoons vanilla extract

3 cups shredded rainbow carrots

1 cup chopped clementines

1/2 cup chopped nuts of your choice

3 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 recipe Cream Cheese Frosting (recipe follows)

 

  1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, clementines, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.
  3. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  4. Place the pan on a rack and let cool completely.
  5. Spread the top of the cake with the cream cheese frosting.

 

Cream Cheese Frosting

One 8-ounce package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine

5 cups confectioners’ sugar

1/2 teaspoon orange extract

1 teaspoon vanilla extract

Milk, as or if needed

  1. In a medium-size bowl, using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
  2.  Add the confectioners’ sugar and extracts and beat until the mixture is of spreading spreadable consistency.
  3. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.

Cilantro Citrus Butter

Makes about 2 cups

This compound butter is delicious served over vegetables, swirled into rice, or for garnishing grilled seafood or poultry.  The butter will freeze, but it is easy to cut rounds for using and then freezing the remainder. 

 

1 cup unsalted butter, softened

1/4 cup cocktail grapefruit juice

1/4 cup Clementine juice

1 teaspoon Sumo citrus zest

1/4 cup finely chopped cilantro

 

  1. In a bowl, combine the ingredients, until blended.  Form into a log and wrap in plastic wrap.  Use the butter atop vegetables, seafood or poultry.

Sunrise Grapefruit Cocktail

Makes 4

 

1/2 cup vodka

1 cup cocktail grapefruit juice

1/3 cup Triple Sec

1 cup ice

Grenadine syrup

 

  1. In a blender, combine the vodka, juice, Triple Sec and ice.  Blend until smooth.
  2. Pour into 6-ounce glasses and drizzle a bit of the grenadine down the inside of the glass.

 

 

French Radish Tartine

Serves 4

 

1 baguette, sliced in half horizontally

11 ounces French goat cheese, softened

One bunch French radishes, scrubbed, tops removed, and thinly sliced

1/3 cup finely chopped chives

Fleur de Sel

 

  1. Spread the goat cheese over the bread, and top with the radishes.  Sprinkle with the chives, and Fleur de Sel.
  2. Cut the baguette into 3 to 4-inch portions and serve.

Pickled Purple Radishes

Makes about 1 cup

These make a nice topping for sandwiches, or an addition to salads. 

1/2 cup sugar

2/3 cup white vinegar

1 teaspoon salt

One bunch purple ninja radishes, thinly sliced

 

  1. In a mixing bowl, whisk together the sugar, vinegar, and salt, until the sugar is dissolved.
  2. Add the radishes and allow to mellow at room temperature for at least 1 hour, or up to 2 days, in the refrigerator.  Drain off the pickling mixture before serving.

 

Roasted Salmon with Melo gold Hollandaise

Serves 6

1/2 cup extra virgin olive oil

1 tablespoon Old Bay Seasoning

2 1/2 pounds salmon filets

3 large egg yolks

2 tablespoons fresh Melo gold grapefruit juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup unsalted butter, melted and kept hot

 

  1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
  2. In a small bowl combine the oil with the Old Bay.  Pour into the baking dish and lay the salmon filets into the baking dish and turn to coat.
  3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer.
  4. Remove from the oven and serve in a pool of Hollandaise.
  5. In a blender, blend the yolks, juice, salt and pepper.  Taste for seasoning, add more juice, salt or pepper to balance the flavor, and serve.  This is also delicious over asparagus or broccoli.

Bacon Wrapped Spinach Quiche

Makes about 12

 

12 slices thick cut bacon

2 tablespoons unsalted butter

1 medium shallot, thinly sliced

1 pound baby spinach, washed and spun dry

salt and pepper

1/8 teaspoon grated nutmeg

8 large eggs

1/2 cup heavy cream

2 1/2 cups grated Gruyere cheese (or imported Swiss)

 

  1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone.  Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp.  Drain on paper toweling.
  2. Coat the inside of 12 muffin tins with non-stick cooking spray.  Arrange the bacon in the muffin tins so that it lines the muffin tin.  Set aside.
  3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
  4. Add the spinach, season with salt and pepper, and nutmeg.  Saute until the spinach is wilted.
  5. Transfer to a bowl and cool completely.
  6. In a mixing bowl whisk together the eggs, cream and cheese.  Add the cooled spinach and stir to combine.  Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
  7. Bake for 15 to 20 minutes, until puffed, set in the center and golden.  Allow to rest for 5 minutes before removing from the muffin tins.

 

Spinach Salad with Ginger Soy Dressing

Serves 4

 

One bunch spinach, washed and spun dry

3 clementines, peeled, and separated into segments

1/2 cup vegetable oil

2 tablespoons soy sauce

1/4 cup rice vinegar

3 tablespoons sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. In a salad bowl, combine the spinach and clementines.
  2. In a small mixing bowl, whisk together the vegetable oil, soy, rice vinegar, sugar, ginger and garlic.
  3. Pour over the spinach, toss to coat and serve.

 

Beans and Greens Soup

Serves 6

 

2 tablespoons olive oil

1 poundbulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)

1 cup finely chopped onion

2 garlic cloves, minced

3 ribs celery, finely chopped

3 medium carrots, finely chopped

6 leaves sage, thinly sliced

1/2 cup chopped canned plum tomatoes

1/2 cup white wine

1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons

One 14.5-ounce can small white beans, rinsed and drained

1/2 cup chopped Parmigiano Reggiano rinds

6 cups chicken or vegetable broth

Salt and pepper

1 cup finely shredded Parmigiano Reggiano cheese

 

  1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
  2. Add the tomatoes and wine and bring to a boil.
  3. Add the chard, beans, Parmigiano rinds, and broth.  Bring to a boil, and simmer for 1 hour until the chard is tender.
  4. Taste for seasoning and adjust using salt and pepper.
  5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Choice Recipes:

Oro Blanco Salsa

Makes about 2 cups

Delicious as a condiment with grilled seafood, or chicken.

 

3 Oro Blanco, peel and pith removed, segmented and chopped

1/4 cup finely chopped shallot

1 tablespoon finely chopped jalapeno pepper, seeds removed

1/4 cup extra virgin olive oil

2 to 3 tablespoons orange juice

1/4 cup finely chopped cilantro

Salt and pepper

 

  1. Combine all the ingredients, season with salt and pepper.  Refrigerate for at least 2 hours, or up to 4 days.

 

Orange Glazed Chicken

Serves 6

 

6 chicken breasts, skin and bones removed

Salt and pepper

2 tablespoons extra virgin olive oil

1/4 cup finely chopped shallot

1 garlic clove, minced

1/4 cup maple syrup

3 tablespoons orange juice

2 teaspoons Dijon mustard

1 teaspoon grated orange zest

1/2 teaspoon dried thyme

1 Valencia orange, peel and pith removed, sliced 1/2-inch thick

  1. Sprinkle the chicken with salt and pepper.  Heat the oil in a skillet and brown the chicken on both sides (about 3 minutes per side) Remove to a plate, add the shallot and garlic to the pan, and saute for 1 minutes.  Add the remaining ingredients, and whisk to blend.  Add the chicken back to the pan, and simmer for 5 to 6 minutes, until the chicken is cooked through, and the sauce is reduced.
  2. Serve the chicken in a pool of the sauce garnished with sliced oranges.

 

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips 
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

IMG_1970

Farmers’ Market Box 2-1-18

This week’s local produce and featured farms:

Spring Mix - JR Organics

White TurnipBlack Sheep Produce

granny smith apple - Cuyama Orchards

Bloomsdale Spinach - Weiser

Algerian Clementine Tangarine - 3 Nuts Farms

Mizuna - Be Wise Ranch

Dino Kale - Be Wise Ranch

Red Radish - Black Sheep Produce

Valencia Orange - JJ Lone Daughter

Meyer Lemon - Lee

Amarosa Potato  - Weiser

Juicing Bag:

Jumbo Carrot - Cal Organics

Ruby Red Grapefruit - Sundance Organics

Strayberry - Well Pict

Green Kale - Lakeside Organics

Lemons - Sundance Organics

Farmer’s Choice:

Cara Cara Orange - Suntreat

Yosemite Gold Tangerine - Murray Family Farms

Pomelo - Suntreat

 

 

 

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Lean Mean Cold-Fighting Greens

1 green Kale

2 Lemon

1 Grapefruit

 

Pink Paloma

1/2 Lb Strawberries

1 Green Kale

1 Grapefruit

Sunset Greens

2 carrots

1/2 lb Strawberries

1 Grapefruit

1/2 Bunch Kale

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

 

Red White and Blue Potato Salad

Serves 4

Awesome with grilled meats, and poultry, this salad is a great do-ahead for your party. 

1 pound Amarosa potatoes, scrubbed

1/4 cup extra virgin olive oil

Salt and peppe

2 ribs celery, finely chopped

1/4 cup finely chopped red onion

2 teaspoons white vinegar

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1/2 to 3/4 cup crumbled blue cheese

Salt and pepper

 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.  Cut the potatoes into bite sized pieces, toss with the oil, salt and pepper.  Lay the potatoes onto the baking sheet in one layer, and roast for 20 to 25 minutes until they are browned and tender.  Cool.
  2. In a large bowl, combine the cooled potatoes, celery and onion.  Toss with white vinegar.
  3. In a small bowl, whisk together the mayonnaise, sour cream and mustard.  Toss with the potatoes, add the cheese, and season with salt and pepper.
  4. Cover and refrigerate for up to 24 hours.  Remove from the refrigerator 10 minutes before serving, and re-toss to blend the flavors.

 

Not Your Mama’s Spinach Artichoke Dip

Serves 6 to 8


2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 leek, finely chopped using the white and tender green parts

1 teaspoon grated lemon zest

2 garlic cloves, minced

1/2 pound spinach, washed, spun dry and chopped

One 10-ounce package frozen artichoke hearts, defrosted

Salt and pepper

8 ounces cream cheese, softened

1 cup mayonnaise

Few drops Tabasco or Frank’s Hot Sauce

1 cup grated Parmigiano Reggiano

1/2 cup shredded Gruyere

Pita chips, baguette slices, or water crackers for serving

 

  1. Preheat the oven to 325 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil and butter, saute the leek, zest and garlic for 2 to 3 minutes to soften the leek.  Add the spinach and artichoke hearts, and saute until the liquid in the pan has evaporated.  Season with salt and pepper.
  3. In a mixing bowl, cream together the cream cheese, mayonnaise and hot sauce, until smooth.
  4. Blend in the spinach mixture.  Taste for salt and pepper and adjust.
  5. Transfer the mixture to the baking dish.  Combine the cheeses and sprinkle over the spinach artichoke mixture.  this point the casserole can be refrigerated for up to 24 hours.
  6. Remove from the refrigerator 30 minutes before baking and bake for 30 to 40 minutes until the dip is bubbling and the cheeses are golden brown.
  7. Allow to rest for about 10 minutes before serving with pita chips, baguette slices or water crackers.

 

Citrus and Kale Salad with Ricotta Salata

Serves 4

1 bunch dino kale, tough stems removed, and cut into 1/2-inch ribbons

2 Valencia oranges, peel and pith removed, segmented and seeded

2 ounces ricotta salata crumbled

1/4 cup orange juice

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons lemon juice

1/3 cup extra virgin olive oil

Salt and pepper

  1. In a salad bowl, combine the kale, orange segments and ricotta salata
  2. In another bowl, whisk together the orange juice, honey, Dijon mustard, lemon juice and oil.  Season with salt and pepper, toss the kale with the dressing and serve.

 

 

Chicken and Udon with Mizuna

Serves 6

 

2 tablespoons vegetable oil

1 cup chopped onion

2 large cloves garlic, minced

1 tablespoon grated ginger

1 bunch mizuna, washed, spun dry and chopped

1 cup carrots, julienned or coarsely shredded

1/2 pound shitake mushrooms, stems removed, and thinly sliced

8 cups chicken or vegetable broth

2 tablespoons white miso

3 cups cooked shredded chicken

1/2 pound cooked Udon noodles

1/4 cup soy sauce

Toasted sesame oil

2 scallions, finely chopped using the white and tender green parts

 

  1. In a Dutch oven or wok, heat the oil, and saute the onion, garlic, and ginger until the onion begins to turn translucent, about 5 minutes.  Add the mizuna, and stir fry until wilted, about 2 minutes.
  2. Add the carrots, and mushrooms, and saute until the mushrooms are crisp/tender, about 3 minutes.
  3. Add the broth and miso, bring to a boil, stirring to dissolve the miso.  When the miso is dissolved, add the chicken and Udon.  Add the soy sauce, simmer for 10 minutes, and serve garnished with a drizzle of sesame oil and chopped scallions.

 

 

Balsamic Braised Turnips

Serves 4

 

 

 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 medium onion, thinly sliced into half moons

1 bunch turnips, tops removed, scrubbed and cut into 1/2-inch wedges

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/2 cup chicken or vegetable broth

4 strips bacon, cooked crisp and crumbled for garnish

 

  1. In a Dutch oven or large skillet, heat the oil and butter, and saute the onions until they begin to turn translucent, about 5 minutes.  Add the turnips, and saute for 3 to 4 minutes, until they begin to soften.
  2. Add the vinegar, syrup and broth, bring to a boil, and simmer for 5 to 6 minutes until the turnips are tender and the liquid in the pan is syrupy.
  3. Serve the turnips garnish with bacon.

 

 

Meyer Lemon Chicken Wings

Serves 6 to 8

 

3 pounds chicken wings or drumettes

1/2 cup olive oil

Grated zest of 2 lemons

1/2 cup fresh lemon juice

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped fresh rosemary

6 cloves garlic, crushed

1/2 cup chopped fresh parsley for garnish

3/4 cup crumbled feta cheese for garnish

  1. Put the chicken in a large bowl or zipper-top plastic bag, add the oil, juice, zest, salt, pepper, rosemary, and garlic.
  2. Toss to coat the chicken, then cover the bowl or seal the bag. At this point, refrigerate for at least 6 hours and up to 2 days.
  3. Preheat the oven to 375° F and line a rimmed baking sheet with a silicone liner or aluminum foil.
  4. Drain the chicken and arrange on the baking sheet.  Pour some of the marinade over the chicken, and bake until cooked through, 35 to 40 minutes, turning them once halfway through baking.
  5. Remove the chicken from the oven, garnish with the parsley and feta, and serve.

 

Orange Chipotle Glazed Salmon

Serves 6

 

1/4 cup vegetable oil

3 garlic cloves, minced

1/2 cup finely chopped red onion

2 chipotles chilies in adobo, finely chopped

1/3 cup orange juice

1/4 cup finely chopped cilantro or Italian parsley plus more for garnish

2 1/2 pounds salmon filets

Valencia orange segments for garnish

 

  1. Preheat the grill or a grill pan.
  2. In a skillet, heat two tablespoons of oil, add the garlic and onion, and saute for 3 to 4 minutes until the onion is softened.
  3. Add the chipotles and orange juice, and simmer for 2 minutes.  Add the cilantro and set aside.
  4. Paint the salmon with the remaining oil, and grill for 4 to 5 minutes per side, or until the salmon reaches 155 degrees on an instant read meat thermometer.
  5. Serve the salmon garnished with the sauce, and orange segments.

 

Pistachio Lemon Bars

Makes about nine 2-inch squares

 

For the Crust

1 cup flour

1/2 cup confectioners’ sugar

1/4 cup chopped pistachios

1/2 cup chilled unsalted butter, cut into small bits

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
  3. Press the crust into the pan and bake for 20 minutes.

 

 

For the Filling

2 large eggs

1 cup sugar

1/2 teaspoon baking powder

2 tablespoons flour

1/3 cup lemon juice

1/3 cup shelled pistachios

confectioner’s sugar for garnish

 

  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and juice.
  2. Pour over the hot crust and sprinkle the top evenly with pistachios.
  3. Bake another 20 minutes, until the filling is set.
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature.

 

Apple Chutney

Makes about 2 cups

 

2 tablespoons unsalted butter

3 Granny Smith Apples, peeled, cored and chopped into 1/2-inch dice

1 1/2 cups finely chopped onion

1/2 cup cider vinegar

1/3 cup dark brown sugar

1/2 teaspoon ground cinnamon

 

  1. In a skillet, melt the butter, and saute the apples, and onion until they are softened, about 7 minutes.  Add the vinegar, brown sugar and cinnamon.  Simmer for 30 minutes until thickened.  Cool, cover and refrigerate for up to 4 weeks.
  2. The chutney is terrific served with grilled poultry or pork, or as part of a cheese platter.

Choice Recipes:

Seared Scallops with Spring Mix Salad and Warm Tangerine Vinaigrette

Serves 4

 

1 tablespoons unsalted butter

1 teaspoon extra virgin olive oil

20 dry pack scallops (about 1 1/2 pounds)

1/4 cup finely chopped shallots

1/2 cup tangerine juice

1 tablespoon Dijon mustard

1 tablespoon honey

1/3 cup vegetable oil

Salt and pepper

Spring mix salad

3 radishes, thinly sliced

2 tangerines, peel and pith removed, and segmented

 

  1. In a skillet, over medium high heat, melt the butter with the oil.  Sear the scallops on one side, then turn and sear on the other.  Remove to a plate, and cover with aluminum foil.
  2. Saute the shallots in the skillet for 2 to 3 minutes, to soften, add the juice, mustard, honey and oil, whisking to thicken. Taste for seasoning and adjust using salt or pepper.
  3. Put the spring mix, radishes and tangerines into a salad bowl.  Toss with some of the dressing.
  4. Plate the salad and arrange a few scallops on each plate.  Drizzle with the remaining warm dressing and serve.

 

Chocolate Dipped Yosemite Tangerines

Makes about 40 pieces

Make these for your Super Bowl Party, they are simple, and a great pick up dessert. 

 

5 Yosemite tangerines, peeled and separated into segments

10 ounces high quality chocolate, either semi-sweet, milk, bittersweet or white

 

  1. Line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a double boiler, melt the chocolate until it reaches 120 degrees on an instant read meat thermometer.
  3. Remove from the heat and allow to cool for about 10 minutes.
  4. Dip the tangerine segments into the chocolate, making sure to thoroughly coat the segments.
  5. Transfer to the prepared baking sheet and allow to dry.  Once dry, drizzle some of the remaining chocolate over each segment in a decorative pattern if desired, or you can drizzle with melted white chocolate.
  6. Refrigerate the segments for up to 2 days, remove from the fridge about 10 minutes before serving.

 

Pomelo Cara Cara Sangria

Serves 10 to 12

With our warm weather this is the perfect refresher for drinking during the Super Bowl.  Of course, don’t forget the beer for those who don’t drink wine.

 

2 cups superfine sugar

2 1/2 cups hot water

3 cara cara oranges, thinly sliced into 1/2 moons

1 cup pomelo juice

1 cup Triple Sec (for virgin Sangria sub. In orange juice)

Three 750-ml bottles Pinot Grigio, Pino Gris, or Sauvignon Blanc (sub in white grape juice, or sparkling water), chilled

 

  1. In a large bowl, combine the sugar, water, oranges, and pomelo juice.  Transfer to a zip-lock bag and refrigerate for at least 4 hours.
  2. In a large punch bowl, combine the juice mixture, Triple Sec, and wine.  Add ice cubes and serve.

 

 

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips 
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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